Roasting vegetables brings out their sweet, earthy flavors. The brussel sprouts take on a mellow flavor very unlike the way they taste when boiled.
The carmelized onions and the ground black pepper make this dish really tasty.
- 1/2 lb fresh green beans, rinsed
- 1/2 lb fresh brussel sprouts, rinsed
- 1 ear corn, shucked and rinsed
- 1/2 med onion, chopped
- 1 Tbsp good olive oil
- pinch of salt & pepper (to taste)
- pinch fresh thyme (or dried is fine too)
- pinch garlic powder
- Trim ends of green beans and brussel sprouts.
- Chop green beans into 1″ pieces.
- Quarter brussel sprouts (or cut into 6 pieces, if they’re large).
- Shave corn kernels off the cob with a sharp knife. Set aside.
- Heat a large saute pan over medium heat. Add oil.
- Add onion to pan, and saute, stirring occasionally, until onions start to get a little brown color (about 3-4 minutes).
- Spread onions to sides of pan, and add the thyme and garlic powder to the middle of the pan. Allow the spices to toast and become fragrant, stirring gently if necessary (about 20-30 seconds).
- Add brussel sprouts to the pan, and mix together with onions and spices.
- Cover the pan with a spatter cover. (This will keep some of the heat in the pan, while allowing the vegetables to “roast”)
- After 2 minutes, stir vegetables in pan, and cover again with spatter cover. (Make sure the vegeys don’t burn. You want the outsides of the brussel sprouts to get brown, but not burned)
- After 2-3 minutes, add green beans, stir all together, and replace cover.
- Cook for 3 minutes, stir.
- Let cook another 2 minutes, then add corn kernels, and salt & pepper to taste.
- Stir all together, and replace cover.
- Let cook for another 10 minutes or to desired tenderness, stirring (and replacing cover) after every 2-3 minutes. Be careful the vegeys don’t burn.
Serve immediately and enjoy!